¾ cup self-rising flour
1¼ cups sugar
¼ cup shortening
¼ cup butter or margarine, cut into
                                      small pieces
Ice water
½ cup sour cream
5 eggs
1/3 cup lime juice
¼ cup lemon juice
2 teaspoons grated lemon rind
Confectioners’ sugar

Preheat oven to 400°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, combine flour, and ¼ cup sugar; cut in shortening and butter until mixture resembles coarse crumbs.  Stir in ice water, 1 tablespoon at a time, until dough forms.  Press dough onto bottom and one-fourth up the sides of prepared baking pan.  With the tines of a fork, prick bottom and sides.

Bake 15 to 20 minutes or until lightly browned.  Remove from oven; cool.

Reduce oven temperature to 350°F.

In a medium bowl, combine sour cream, eggs, and 1 cup sugar; beat until well blended.  Stir in lime juice, lemon juice, and lemon rind until blended.  Pour over prepared crust.

Bake for 15 minutes or until just set.  Cool in pan on a wire rack.  Refrigerate.

Sprinkle with confectioners’ sugar.  Cut lengthwise into 4 strips; cut each strip crosswise into 8 pieces.

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